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R15
NOTE: ALL RECIPES USE AUSTRALIAN STANDARD MEASURING CUPS AND SPOONS.
Stir fries continued
Mongolian lamb
Serves 4 – 6
750g lean lamb, cut into strips
2 tablespoons soy sauce
2 tablespoons rice wine or dry sherry
½ teaspoon salt
3 teaspoons sugar
1 tablespoon sesame oil
1 teaspoon cornflour
2-3 tablespoons peanut or vegetable oil
2 cloves garlic, finely chopped
1 small red chilli, seeded and finely chopped
1 onion, peeled and finely chopped
½ bunch green shallots, cut into 2cm lengths
1 red capsicum, trimmed and sliced
Place lamb strips, 1 tablespoon of soy
sauce and 1 tablespoon of rice wine in a
bowl, stir to coat lamb. Cover and marinate
in refrigerator for 30 minutes.
Place salt, sugar, sesame oil, cornflour and
remaining soy sauce and rice wine into a
small bowl, mix well. Set aside.
Heat Wok on setting HIGH SEAR. Add 1
tablespoon of oil, then add garlic, chilli,
onion, shallots and capsicum, stir fry for 2
minutes. Remove from Wok, set aside and
keep warm.
Add remaining oil to the Wok, add lamb
in three batches and stir fry until well
browned, about 2 minutes per batch.
Return all meat to Wok with sauce mixture
and vegetables. Cook stirring until heated
through, about 1 to 2 minutes.
Serve with steamed rice.
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Teriyaki beef
Serves 4-6
3 tablespoons peanut oil
750g beef strips
¼ cup soy sauce
1½ tablespoons mirin (rice wine)
2 teaspoons sake (or mirin)
2 teaspoons caster sugar
1 carrot, finely sliced
1 zucchini, cut into batons
150g spinach leaves
Place beef strips, soy, mirin, sake and
sugar into a bowl, cover and marinate in
refrigerator for 4 hours.
Heat the Wok on setting HIGH SEAR. Add
1 tablespoon of oil, then add
1
⁄3 of the beef
strips and stir fry until well browned, about 2
minutes, remove, set aside and keep warm.
Repeat with remaining oil and beef strips.
Add carrot and zucchini, stir fry for 2
minutes. Return beef strips to the Wok then
add spinach. Stir fry until spinach has just
wilted.
Serve with steamed new potatoes.
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